The Canadian Press recently issued a report stating that the European Union had analyzed foodborne pathogens carried in its raw chicken supply. According to the article entitled “EU Food Safety Agency Says Most Raw Chickens in Europe Carries Food-Poisoning Bugs,” “scientists said 76 percent of chicken they tested at slaughterhouses in 2008 was infected with campylobacter and another 16 percent had salmonella.” From country to country, amounts of infection rates in raw chicken varied greatly. Only 4 percent of Finish chickens tested positively for bacteria, while all of the chickens in Luxembourg tested positive.
Interestingly, according to a press release for the report published by the European Food Safety Authority and the European CDC, “The report shows that the number of human cases of the three most reported zoonotic infections was lower in 2008 than in 2007.” Campylobacter and Salmonella were the two most common, based upon the report. Further, the EFSA press release stated:
2008 was the first year in which EU Member States implemented a new programme put in place by the EU Commission to reduce the prevalence of Salmonella in laying hens[3]; 20 Member States have already met their reduction target for that year. This could be the reason for a decrease of Salmonella Enteritidis infections in humans, since eggs are known to be the most important source for these infections.
The two main bacteria in the study were Salmonella and Campylobacter. Campylobacter is a bacteria which maybe found in raw chicken, unpasteurized milk, and untreated drinking water. Campylobacter jejuni causes watery or bloody diarrhea, fever, body aches, and nausea. Relapses can occur. In some cases, only 400 Campylobacter bacteria need to be ingested in order to cause food poisoning. Additionally, Campylobacter foodborne illness has been associated with Guillain-Barré Syndrome. Individuals who contract Guillain-Barré Syndrome have a condition where the nerve cells are destroyed by an individual’s immune system.
Salmonella, another bacteria found during the course of the 2008 European Union study, causes Salmonellosis food poisoning. Salmonellosis and Campylobacter both can cause diarrhea in their food poisoning victims. Salmonella foodborne illness has also been associated with the develop of reactive arthritis in some individuals.
Foodborne illnesses are not a problem unique to the United States. In today’s global economy, nations exchange goods constantly. Foodborne illnesses including Campylobacter and Salmonella can easily be spread if proper precautions are not taken by governmental regulatory agencies and manufacturers. Europe’s declining rate of incidences should be commended.
Richard J. Arsenault, 2010
